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Egg Pie Recipe

Egg Pie

iamwinfred
This egg pie recipe gives you a buttery, flaky homemade crust filled with a silky custard made from eggs, evaporated milk, and a touch of condensed milk for sweetness. It bakes low and slow until the top turns that deep golden brown everyone remembers from neighborhood bakeries, and the center stays soft and wobbly like a good custard should.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine Filipino
Servings 8 slices
Calories 290 kcal

Equipment

  • 9-inch pie dish
  • Pastry blender or use your fingers to cut butter into flour
  • Rolling Pin
  • Pie weights or dried beans for blind baking
  • Electric hand mixer for whipping egg whites and yolks
  • Fine-mesh sieve for straining custard
  • Mixing bowls various sizes
  • Whisk
  • Measuring cups and spoons
  • Saucepan for warming milk
  • Instant-read thermometer (optional) to check custard temperature
  • Foil strips (optional) to cover crust edges

Ingredients
  

  • 1 1/4 cups all purpose flour 155g
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup cold unsalted butter 113g, cubed
  • 3 to 4 tablespoons ice water

For the Filling

  • 4 large eggs separated
  • 3/4 cup granulated sugar
  • 12 ounces evaporated milk 354ml, 1 can
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon fresh lemon juice helps egg whites whip up light and stable

Instructions
 

  • Whisk flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, mixing until dough holds together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  • Preheat oven to 375°F. On a floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim excess, and crimp edges. Prick bottom with a fork, line with parchment, and fill with pie weights. Blind bake for 15 minutes, remove weights, and bake 5 more minutes until set and pale. Reduce oven temperature to 325°F.
  • In a clean, dry bowl, whip egg whites with lemon juice using an electric mixer until soft, glossy peaks form, about 2-3 minutes. Set aside.
  • In a saucepan over medium heat, warm evaporated milk and sweetened condensed milk until small bubbles form around the edge (do not boil). In another bowl, whisk egg yolks with sugar and salt until pale and thickened. Slowly whisk a little warm milk into the yolk mixture to temper, then gradually add the rest. Stir in vanilla. Strain the mixture through a fine mesh sieve into a clean bowl.
  • Whisk about one-third of the whipped egg whites into the custard base to loosen. Gently fold in the remaining egg whites with a rubber spatula until no white streaks remain, being careful not to deflate the mixture.
  • Pour the custard filling into the blind-baked crust, filling almost to the top. Bake on the middle rack at 325°F for 35-45 minutes until the top is deep golden brown and the center jiggles slightly but is not liquid. Cover edges with foil if browning too quickly. Cool completely on a wire rack.
  • Once the pie has cooled to room temperature, refrigerate for at least 2 hours to fully set. Slice with a sharp knife, wiping the blade between cuts for neat pieces.

Notes

  • Make sure your mixing bowl and beaters are completely clean and dry before whipping egg whites, since any trace of fat will keep them from forming stiff peaks.
  • Do not skip straining the custard base. It removes any bits of scrambled egg and guarantees a smooth, silky texture.
  • Blind baking the crust first prevents a soggy bottom under all that liquid custard.
  • Watch the pie closely in the last 10 minutes of baking. The line between a beautifully caramelized top and a burnt one is thin.
  • Let the pie cool completely before slicing, or the custard will not have set enough to hold clean slices.
  • If your crust edges brown too fast, use foil strips or a pie shield to protect them.
  • For a coconut twist, replace half the evaporated milk with coconut milk. For a ube version, swirl in a few tablespoons of ube jam or extract before baking.
  • You can use a store-bought pie crust if you're short on time, just be sure to blind bake it first.
  • Store leftover egg pie covered in the refrigerator for up to 4 days. It is best enjoyed cold or at room temperature.
  • Egg pie can be frozen: wrap individual slices tightly in plastic wrap and place in a freezer safe bag for up to 1 month. Thaw overnight in the refrigerator before serving.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 32gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 115mgSodium: 220mgPotassium: 180mgSugar: 20gVitamin A: 8IUCalcium: 10mgIron: 4mg
Keyword custard dessert, custard pie, Filipino egg pie, merienda
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